Fundamental of Plating Flashcards
1
Q
select foods and garnishes that offer variety and contrast
A
balance
2
Q
match portion sizes and plates
A
portion size
3
Q
Create a center of attention and relate everything to it
A
Maintain unity
4
Q
Keep space between items.
A
5
Q
Serve hot foods hot, on hot plates
A
Serve cold foods cold, on cold plates
6
Q
bouquet of vegetables
A
Bouqetiere
7
Q
garden vegetables
A
Jardinière
8
Q
peas
A
Clamart
9
Q
carrots
A
Crecy
10
Q
cucumbers (cooked in butter)
A
Doria
11
Q
cauliflower
A
Dubarry
12
Q
carrots, turnips, onions and celery cut into uniform slices
A
Fermiere
13
Q
mushrooms
A
Forestiere
14
Q
onions
A
Lyonnaise
15
Q
tomatoes concasse cooked with garlic
A
Nicoise
